Roasted Asparagus with Lemony Breadcrumbs
Active 15 min; Total 30 min Serves 6 to 8
2 lbs. white and/or green asparagus
⅓ cup plus 2 Tbsp. extra-virgin olive oil
Salt and pepper
7 anchovy fillets in oil, drained and chopped
2 garlic cloves, minced
1 cup panko
1 Tbsp. chopped flat-leaf parsley
2 tsp. finely grated lemon zest
Juice of 1 lemon, for drizzling
1. Preheat the oven to 425°. On a baking sheet, toss the asparagus with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, turning once, until golden and tender.
2. Meanwhile, in a small skillet, simmer the remaining ⅓ cup of olive oil with the anchovies over moderate heat, stirring, until the anchovies dissolve. Add the garlic and cook for 1 minute. Stir in the panko and cook, stirring frequently, until golden and crispy, about 5 minutes. Stir in the parsley and lemon zest.
3. Transfer the roasted asparagus to a platter. Drizzle with lemon juice, top with the lemony panko and serve.